Enchilada Casserole

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Enchilada Casserole

Source: Vegetarian Cooking School/Modern Manna

 

2 cans (16oz.) kidney beans, undrained

1/2 cup chopped red onion or scallions

1 tablespoon chili powder

1 teaspoon garlic, minced

1 teaspoon cumin

1 dozen corn tortillas

1 can (11oz.) whole kernel corn, undrained

1 can (4oz.) chopped green chilies

2 tablespoons chopped cilantro

1 can (14 1/2oz.) chopped Mexican stewed tomatoes, undrained

1 recipe Pimiento Cheese (found below)

 

In a bowl mash, kidney beans, onions, garlic, and seasonings. In a

casserole dish, layer 4 corn tortillas, 1/2 of the beans, 1/3 of the

cheese, 4 more tortillas, all the corn and chilies, remaining beans,

tortillas, all tomatoes, remaining cheese. Cover with foil and bake

at 350 degrees for 35-40 minutes. Serve with soy Sour Cream, chopped

green onions, or chives and sliced olives.

 

 

Cashew Pimiento Cheese

 

1 cup cold water

6 tablespoons Emes unflavored gelatin

1 cup boiling water

1 1/2 cups cashews

3 tablespoons brewers yeast

2 1/2 teaspoons sea salt

2 teaspoons onion powder

1/2 teaspoon garlic powder

2 tablespoons lemon juice

1 4-ounce jar pimientos

1 teaspoon paprika

 

Soak gelatin in cold water in blender.

Add boiling water and whiz briefly to dissolve.

Let stand to cool a little. Add cashews and

whiz until smooth. Add remaining ingredients

and whiz. Pour into container and refrigerate

until firm. You can slice or grate this cheese.

Orgtega chilies are also very good in this recipe.

 

 

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